Cancun Masa Tarts
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
24
ingredients
-
Masa Tart Shells
- 340.19 g prepared masa harina flour (homemade or purchased)
- 78.78 ml shortening
- 4.92 ml sea salt
- 4.92 ml guajillo chili powder
- ancho chili (not chili powder)
- 59.14 ml chicken broth
- 59.14 ml Cotija cheese, crumbled
-
Custard Filling
- 3 head garlic, pureed
- olive oil, to drizzle
- 3 egg yolks
- 354.88 ml heavy cream
- 78.78 ml red bell pepper, minced
- 78.78 ml yellow bell pepper, minced
- 78.78 ml orange bell pepper, minced
- salt & freshly ground black pepper
directions
-
Prepare Custard Filling:
- Note: Reserve a small amount of minced peppers for garnish.
- Preheat oven to 350°F Cut heads of garlic in half horizontally and place cut side up in a roasting pan. Drizzle 1 teaspoon olive oil over each half. Sprinkle pan with 2 to 3 tablespoons water, cover tightly with foil, and bake for 30 to 40 minutes.
- Uncover and continue baking until garlic is golden brown, 5 to 7 minutes more. Remove from pan and let cool. Squeeze softened garlic from husks and purée in a blender with a small amount of olive oil.
- In a mixing bowl, whisk egg yolks and set aside. In a heavy-bottomed saucepan, bring cream, bell peppers, and puréed garlic to a simmer and cook for 15 minutes. Gradually add cream mixture to egg yolks, stirring continuously with a spoon. Season with salt and pepper.
-
Make the Masa Tart Shells:
- Note: You will need a muffin tin with cups measuring 1 1/2 inches in diameter to make bite-size tarts.
- Preheat oven to 300 degrees. Using an electric mixer, combine masa and shortening.
- Add salt and powdered chile and mix again. Add chicken stock in 3 batches, mixing well with a spoon after each addition. Dough should be a thick paste; add more masa if too thin.
- Using your fingers or a small spoon, press dough 1/8 inch thick into each cup of muffin tin.
-
Assemble Tarts:
- Ladle custard to just under rim. Bake in a water bath for 1 hour and 10 minutes.
- Remove muffin tin from oven, loosen tarts with a knife, and remove from tin. Sprinkle with cotija cheese and garnish with minced peppers.
- Tarts can be cooked up to 2 days ahead and refrigerated. Reheat at 350°F for about 10 minutes. Makes 24 tarts.
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RECIPE SUBMITTED BY
<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p>
<p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p>
<p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>